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Neerlandia Co-operative Association Ltd. - Food Store

3224 Township Road 615A Neerlandia AB T0G 1R2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Produce department is not tracking temperature in the walk-in cooler or produce display area. A minimum of once-a-day check are required to ensure foods are maintained at safe temperatures. The deli and meat department are inconsistent in their recording their temperatures. All temperatures tested were satisfactory.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips are not available in the produce department. Test strips are reportedly ordered. Until the test strips are available, strips from another department can be kept in a dark area to all staff to test the sanitizer that is made on a daily basis.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The tenderizer rollers have a buildup of material that can be scratch off. Debris can harbor pathogens which can enter the interior of the meat. Action shall be taken to clean and sanitize the rollers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the produce dept is not being tested. The solution coming from the dispenser is greater than 500ppm. Quat sanitizers shall be between 200-400ppm unless otherwise specified by the manufacturer. Actions shall be taken to dilute the sanitizer. Test strips shall be used to verify sanitizer concentrations.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature Records are not being recorded. Action shall be taken to record storage temperatures (hot and cold) to ensure equipment is working properly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Beef fat was stored on top of a cardboard box with package meat. Action shall be taken to place the beef fat into a suitable container/bag, discard the cardboard which has be contaminated by the raw beef, and sanitize the packaging of the cryotrap beef the fat was on top of.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cream in the soft serve ice cream machine ranged from 4C to 9C, white the separated cream at the top being 9C. The cream in the hopper shall be mixed periodically throughout the day as per the manufacturer's instructions. After the cream was mixed, the cream was at 4C which is an acceptable temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deli hot holding case was at 57C. A sign on the case indicates the temperature should be around 58C. Hot holding requires food to be stored at 60C or higher. If a temperature of 60C cannot be maintained the food shall be discarded after 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the produce area has a buildup of scale. Scale makes the area more difficult to clean and sanitize. The scale shall be removed to ensure the area is easily cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The deli did not have a working sanitizer solution when they were preparing food. A sanitizer solution shall be readily available to clean surfaces when preparing food.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1)The custom cut beef (inspected)in the meat cooler is unlabeled. Food shall be labelled and dated to ensure food is sold/discarded in a timely manner.2) The fly light trap in the meat cutting room does not work. Action shall be taken to repair/replace the unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The mixers in the Deli area are not clean under the mixer head. Action shall be taken to clean and sanitize the mixer after use.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer in the deli is not being sanitized every 4 hours. Since the meat slicer is used throughout the day, it most be taken apart every 4 hours, cleaned and sanitized. Cleaning and sanitizing the equipment throughout the day will reduce the risk of foodborne illness by elminating bacterial build up and removal of thier toxins.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The deli and the produce department are not testing thier sanitizing solutions. The sanitizer shall be tested daily to ensure a proper concentration (200-400ppm) is achieved. The autodilutors in these departments were tested and were satisfactory.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) An outlet cover in the deli is missing. A outlet cover shall be installed to prevent food from entering this space, as it cannot be cleaned easily.2)The board above the butcher walk in cooler hass exposed wood. Actions shall be taken to seal the wood to allow it to be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Produce cooler has a build up of dirt/debris on the cooler walls. This area shall be cleaned and sanitized. This areas should be added to the routine cleaning plain.